Georgia: Kakheti

Fresh Khikhvi styles pair nicely with seafood, shellfish, sushi, salads, and light poultry dishes. The richer amber or macerated versions complement spiced or aromatic cuisine, roasted white meat, nuts, and creamy cheeses.

Khikhvi is an indigenous white grape variety from eastern Georgia, particularly associated with the Kakheti region. Its history is ancient, and in recent years it has been revived by natural and amber winemakers seeking distinctive Georgian whites.

• Appearance: In standard vinification (no skin contact), Khikhvi wines are pale straw to light gold. When produced in traditional qvevri or with extended maceration, they shift toward amber or deep gold hues, sometimes with copper or orange tones.
• Aromas & Flavors: You’ll find floral notes (white blossom, acacia), green apple, pear, citrus peel, and fresh herbs in lighter styles. In macerated or aged expressions, expect flavors of dried apricot, honey, nuts, orange marmalade, and subtle spice or tea leaf tones.
• Style & Structure: Khikhvi is medium-bodied, with moderate alcohol and a soft tannic grip in its more extended styles. It retains a balanced acidity that keeps it lively. In skin-contact or qvevri styles, texture and phenolic structure deepen, giving it density and complexity. It is also used for dessert or fortified versions because of its sugar-accumulating potential.
• Character: Khikhvi bridges delicacy and depth. In its lighter form it is refined, floral, and pure; in traditional Georgian skin-contact renditions it becomes bold, textural, and expressive. Because of its rarity and revival, it carries both heritage and modern natural wine appeal.